20
results for "appetizers"
Narrow Results
You've Selected:
Recipe
Cocktail Party
Fry
Source
Saveur (16)
Fare to Remember (1)
Food Beam (1)
The Other Side of Fifty (1)
Difficulty
Easy (12)
Medium (3)
Main Ingredient
Vegetables (9)
Cheese (4)
Shellfish (3)
Pork (2)
Rice (2)
Course
Appetizers (19)
Side Dish (6)
Condiments and Sauces (1)
Dessert (1)
Cuisine
American (9)
Vegetarian (4)
Asian (3)
Italian (3)
Quick & Easy (3)
Season
Fall (6)
Winter (6)
Spring (3)
Summer (3)

Advertisement
06/01/2012
Fried Finger Food Recipes
24 recipes for fun battered and fried finger foods, from batter-fried scallions to meat-stuffed potato croquettes
Does Not Apply
11/16/2007
Crab Rangoon
This over-the-top elaboration of fried wontons is an enduringly popular appetizer.
Issue #80
12/15/2012
Fried Curly Parsley
Crunchy, batter-fried parsley sprigs not only make a great appetizer, but are equally good as a garnish for grilled fish or soup.
Issue #153
12/11/2012
Sage Tempura Shiitake Mushrooms
Earthy sage enhances the woodsy flavor of shiitake mushrooms in this simple fried appetizer. For detailed instructions on achieving perfectly light tempura batter, see Harris Salat's article Light as a Feather from issue 152.
Does Not Apply
12/17/2010
Fried Oysters with Spicy Rémoulade
Chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama, uses the bottom oyster shells as serving platters for these crispy fried oysters with piquant sauce.
Issue #135
02/18/2012
Polpette (Meat Croquettes)
Made with ground veal and potatoes, these are a classic Venetian cicheti.
Issue #145
10/17/2011
Popiah (Fresh Spring Rolls)
These shrimp- and tofu-filled spring rolls are a popular street snack in Ipoh.
Issue #141
05/13/2013
Saganaki Bites with Sun-Dried Tomato Tapenade
In this Greek small bite, kasseri cheese, a type of sheep's milk feta, is fried and topped with zesty olive and sun-dried tomato tapenade. Dipping the cheese in cold water before coating them with flour is essential; it helps the flour to adhere and prevents the cheese from leaking into the oil as it fries.
Does Not Apply
12/11/2012
Virginia Ham and White Cheddar Croquettes
Super crisp on the outside and creamy on the inside, these two-bite party snacks are a great way to use up leftover holiday ham, and they pair well with a dry white wine.
Does Not Apply
12/17/2010
Baked Oysters with Bacon and Spinach
Chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama, shared this recipe for a lighter twist on classic oysters Rockefeller.
Issue #135
12/20/2010
Calas (Fried Rice Fritters)
The recipe for these traditional New Orleans treats is based on one from pastry chef David Guas's DamGoodSweet (Taunton, 2009).
Issue #135
03/14/2013
Cornmeal-Okra Fritters
This crunchy cornmeal okra fritters recipe is served with a spicy tomato relish.
Does Not Apply
03/23/2012
Chicken Lollipops
These spicy, soy-marinated chicken wings get their elegant "lollipop" shape from a technique called frenching.
Issue #145
12/28/2009
Risotto Balls
Cheesy fried risotto balls are ideal for easy entertaining, as they call for leftover risotto and any cheese you have on hand. Continue...
Does Not Apply
Source: The Other Side of Fifty
09/28/2009
Fried Herbs
Frying herbs is a great way to ensure that your fresh herbs don’t go to waste. They take only a few minutes and are the perfect garnish to your favorite meal; they're also great for dipping. Continue...
Does Not Apply
Source: Fare to Remember
03/13/2012
Fondi di Carciofi (Bacon-Wrapped Artichokes)
These artichoke hearts wrapped in bacon were inspired by cicheti served at Hosteria Vite Rossa in Venice's Mestre area.
Issue #145
01/23/2007
Smoked Salmon with Taro Chips
This recipe takes Hawaiian fare to a higher level, creating a delicious dish with a beautiful presentation.
Issue #3
07/07/2011
Sweet Miso Corn Cakes with Basil Parsley Pesto
Sweet Miso Corn Cakes with Basil Parsley Pesto
Does Not Apply
02/18/2008
Fromage Blanc and Chives Choux Buns
From Food Beam
Does Not Apply
Source: Food Beam